Fruit for this wine is sourced from two vineyards in Echunga and Woodside in the Adelaide Hills. Both blocks were harvested in the cool of the night and quickly pressed off skins to avoid extracting colour. Fermentation took place in tank, with 10% of the wine aged in French oak on full lees for four months to enhance mouthfeel and texture. The result is a bright, vibrant wine with citrus-driven lemon and lime characters, supported by a clean, linear acidity. It pairs beautifully with spiced eastern cuisines, seafood risotto, or oysters with fresh lemon at brunch.